Many spice combinations work well. DD1 made up a curry mixture and we put it into an empty spice shaker bottle. I'm not sure exactly what's in there, but I know it's all compliant and it's easy to shake onto chicken or turkey before cooking.

All peppers are avoid for me, but oddly enough paprika is a diamond, so I substitute with paprika. With fish I like to keep it simple with lemon, parsley, a drizzle of olive oil and a pinch of sea salt.

Eight years in the making, THE FLAVOR BIBLE is a landmark book that will inspire the greatest creations of innovative cooks and chefs by serving as an indispensable guide to creativity and flavor affinities in today's kitchen.

Cuisine is undergoing a startling historic transformation: With the advent of the global availability of ingredients, dishes are no longer based on geography but on flavor. This radical shift calls for a new approach to cooking — as well as a new genre of "cookbook" that serves not to document classic dishes via recipes, but to inspire the creation of new ones focused on imaginative and harmonious flavor combinations.

THE FLAVOR BIBLE is your guide to hundreds of ingredients along with the herbs, spices, and other seasonings that will allow you to coax the greatest possible flavor and pleasure from them. This astonishing reference distills the combined experience of dozens of America's most innovative culinarians, representing such celebrated restaurants as A Voce, Babbo, Blue Hill, Cafe Atlantico, Chanterelle, Citronelle, Gramercy Tavern, The Herbfarm, Jardiniere, Jean Georges, Le Bernardin, The Modern, Moto, and The Trellis.

You'll learn to:

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